Combine 1/4 teaspoon salt, 1/8 teaspoon saffron, 2 cups water, and rice in a saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender and water is absorbed. Fluff with a fork. Serve the chicken mixture over rice mixture. Garnish with sliced green onions and lemon wedges, if desired.

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Ratings & Reviews

3 1/2 stars

I thought this was just ok, but DH and my teenager loved it. I used chicken thighs and cut back on the oil a bit. I also made the saffron rice in my rice steamer. Family has requested to add this to the regular rotation.

CatieIrishRose's Review

This is a great recipe! The dish is full of flavor. I used an organic Moroccan saffron I purchased from Amazon, which enhanced the flavor of the dish. If you are interested, you can check it out here http://www.amazon.com/Moroccan-Saffron-LLC/dp/B00JX1QZRO/ref=sr_1_1?ie=UTF8&qid=1402273446&sr=8-1&keywords=organic+moroccan+saffron
Thanks! Keep these great recipes coming!

pealsmom's Review

Loved this. Doubled the amount of dates and used 2 cups of tomato soup instead. Also used saffron AND turmeric. The sauce came out perfectly carmelized. Would definitely make this again. For a dinner party would use boneless, skinless thighs instead. Served with green beans sauteed with garlic and tossed w/feta.